Fresh Coconut Curls Recipes

Steps:

• Preheat oven to 350 degrees. Test each of the three eyes at stem end of coconut to see which is the softest. Then use an ice pick (or a screwdriver) and a hammer to pierce two of the eyes. Strain milk through a fine sieve into a bowl; reserve for another use or discard.
• Place coconut on a rimmed baking sheet; bake for 30 minutes, or until coconut shell begins to crack. Set aside until cool enough to handle.
• Wrap coconut in a clean kitchen towel; holding coconut with one hand, hit it with hammer in the same place several times to crack the outer shell and split coconut into several large pieces.
• Separate coconut flesh from shell, and use a vegetable peeler to remove dark outer skin. Rinse coconut in cold water, then use vegetable peeler to take off long, thick strips from the outer (cut) edges. Use immediately, or store, layered between damp paper towels in an airtight container, in the refrigerator for up to 6 hours.

Steps:

• Preheat oven to 350 degrees. Test each of the three eyes at the stem end of the coconut to find the softest eye. Use an ice pick and a hammer to pierce the eye, then drain the juice into a glass through a fine sieve, and reserve for another use.
• Tap the coconut with a hammer until a palm-size piece of the shell breaks off. Continue tapping around the broken edge of the shell until it begins to break apart. Place the broken shells on a baking sheet. Bake the shells for about 10 minutes to loosen the coconut flesh from the shell.
• Remove the coconut shells from the oven, and allow them to cool to the touch. Pry out the meat with an oyster knife. With a potato peeler, remove any remaining brown skin from meat. Grate the coconut meat, or slice it with a mandoline.
• Preheat oven to 350 degrees. Place grated or sliced coconut on a baking sheet and transfer to oven. Bake until lightly toasted. Let cool before using.

Steps:

• Preheat oven to 350 degrees. Crack coconut; drain liquid. Remove flesh from shell; peel off skin. Using a vegetable peeler or mandoline, cut flesh into thin strips.
• Toss coconut strips with salt, sugar, and pepper. Arrange coconut strips in a single layer on a baking sheet. Bake until chips are deep golden, about 10 minutes. Serve hot or at room temperature.

Steps:

• Preheat oven to 350 degrees. Test each of the three eyes at stem end of coconut to see which is softest. Then use an ice pick (or a screwdriver) and a hammer to pierce two of the eyes. Strain milk through a fine sieve into a bowl; reserve for another use, or discard.
• Place coconut on a rimmed baking sheet; bake 30 minutes, or until coconut shell begins to crack. Set aside until cool enough to handle.
• Wrap coconut in a clean kitchen towel. Holding coconut with one hand, hit with hammer in the same place several times to crack outer shell and split coconut into several large pieces.
• Separate coconut flesh from shell, and use a vegetable peeler to remove dark outer skin. Rinse coconut in cold water, then use vegetable peeler to take off long, thick strips from outer (cut) edges. Use immediately, or store, layered between damp paper towels in an airtight container, in refrigerator up to 6 hours.